YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Whole Wheat Pasta
Savor a warm and comforting bowl of Hearty Mushroom Ragu paired with whole wheat pasta, featuring a rich tomato sauce infused with earthy mushrooms, tender chickpeas, protein-packed tofu, and a hint of nutritional yeast for a cheesy umami finish. This dish offers a balanced mix of textures and flavors, ensuring a nourishing meal that's as delicious as it is wholesome.
INGREDIENTS
2 ounces Whole Wheat Pasta
1 cup sliced Mushrooms
1/2 cup cooked Chickpeas
1/2 cup Tomato Sauce
4 ounces Firm Tofu
2 tablespoons Nutritional Yeast
1 teaspoon Extra Virgin Olive Oil
1/4 cup chopped Onion
1 clove minced Garlic
1/2 cup Vegetable Broth
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
Cube the firm tofu and add it to the pan, stirring gently to incorporate it with the vegetables.
Pour in the tomato sauce and vegetable broth, then add the cooked chickpeas. Stir well and let the mixture simmer for about 8-10 minutes, allowing the flavors to meld.
Sprinkle nutritional yeast over the sauce, stirring to combine and enhance the umami flavor of the ragu.
Add the cooked pasta to the skillet, tossing gently to coat the pasta thoroughly with the mushroom ragu.
Taste and adjust seasoning with salt and pepper as desired. Serve warm, garnished with fresh herbs if available.